Roasted Butternut Squash Soup
User Reviews
4.6
78 reviews
Excellent
Roasted Butternut Squash Soup
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This warming roasted butternut squash soup recipe is creamy, satisfying and easy vegan soup, full of nutrients and flavor.
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Ingredients
- 1 butternut squash
- 3 medium-sized carrots
- 1 head garlic
- 2 tablespoons olive oil
- 4 prigs thyme + more to garnish
- Salt and freshly ground black pepper to taste
- 3 cups or 700 ml vegetable broth
- 1/2 teaspoon Turmeric
- 1/2 teaspoon smoked paprika
- vegan yogurt, sour cream, coconut milk or roasted garlic sauce, to garnish (optional)
Instructions
- Preheat the oven to 200 °C or 390 °F. Peel, pit and roughly chop butternut squash and chop carrots in similar sized chunks (see the picture). Cut the tip off the garlic head, exposing the ends of the cloves, so that it's easier for you to peel them later. Transfer the chopped vegetables and the garlic head to a backing dish. Drizzle with olive oil, add thyme sprigs and sprinkle with salt and pepper. Roast for 30 minutes or until golden brown.
- Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika. Simmer on medium heat for 5-10 minutes.
- Pulse in a food processor until smooth.
- Distribute among bowls. Garnish with vegan yogurt, sour cream, coconut milk or roasted garlic sauce,and thyme (optional). Enjoy!
Equipments used:
Notes
- This warming roasted butternut squash soup recipe is creamy, satisfying and easy vegan soup, full of nutrients and flavor.
- You can roast the veggies in advance, and store them in an airtight container in the fridge for up to 3 days before you are ready to make the soup.
- Store the soup in the fridge for up to 4 days.
- Freeze it in a freezer safe airtight container for up to 3 months. Thaw in the fridge overnight or if you are in a hurry, microwave it.
- If you don't have a food processor, you can also use an immersion blender.
- Serve this vegan soup as a side dish for Thanksgiving or Christmas dinner, as a complete lunch or dinner meal with appetizers like stuffed mushrooms or mushroom crostini; alongside vegan casserole, gnocchi, risotto or pasta dishes (especially vegan pumpkin pasta).
- You can skip the carrots or use other veggies of your choice: onions, pumpkin, cauliflower, potatoes or any combination of those.
- Use pumpkin or any other type of squash instead of the butternut squash for this soup.
- Substitute rosemary for thyme or use dried herbs instead.
- Veggie broth can be replaced with water.
- Adding coconut milk to this soup with create an extra layer of flavor, and contribute to the creaminess.
- Serve this soup with a spoonful of vegan sour cream, vegan yogurt, coconut milk or roasted garlic sauce.
Nutrition Information
Show Details
Calories
187kcal
(9%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
751mg
(31%)
Potassium
853mg
(24%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
28123IU
(562%)
Vitamin C
46mg
(51%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 751mg | 31% |
| Potassium | 853mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 28123IU | 562% |
| Vitamin C | 46mg | 51% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
78 reviews
Excellent
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